Term:               6 hours/day, 8:00 AM-2:00 PM, 5 days/wk, year round

Wage:              $17.44/hour

Qualifications:   High School graduate or equivalent.

Benefits:           Medical, Dental, Vision and Retirement

Other Benefits:  12 paid holidays, 12 paid sick days, 8 days vacation credit, 3 paid personal leave days.

Position Summary:

This position is responsible for washing and sanitizing all dishes, including heavy pots and pans, and for keeping station sanitary and clean of clutter.  Responsibilities include trash and compost removal and laundry rotation.   This position is capable of operating point of sale.

Essential Job Functions:

Depending upon individual assignment, the Kitchen Assistant/Dishwasher performs all or a combination of several of the following duties:

• Maintains utility station including washing and sanitizing all dishes, including heavy pots and pans.
• Confirms all dishes and equipment have been properly sanitized
• Understands kitchen layout and puts dishes away in proper location.
• Keeps station and sinks sanitized and clean of clutter.
• Responsible for laundry rotation, keeping area and machines clean.
• Responsible for trash removal and compost management.
• Ability to operate and comprehend point of sale activities and assist with reporting.
• Responsible for safely storing and handling chemicals.
• Reports all maintenance issues to Food Service Director immediately.
• Assists with other duties as assigned by food service supervisor
• Performs related duties as assigned consistent with the intent and scope of the position.

Minimum Qualifications:

Education and Experience

High school graduation or equivalent. Dishwashing experience, desired.

Allowable Substitution

None.

Knowledge, Skills and Abilities

Ability to establish and maintain positive, respectful and effective working relationships with supervisor, staff and students.

Ability to provide excellent customer service in a friendly, efficient manner.

Ability to stand for extended periods of time.

Ability to operate a dishwasher.

Ability to properly lift items weighing up to 50 pounds.

Ability to learn district and State food service regulations and complete required trainings.

Ability to follow written and verbal instructions.

Ability to meet deadlines.

Ability to maintain a daily work schedule and be punctual.

Knowledge of cleaning chemical use, helpful

Licenses/Special Requirements

Valid Washington State driver’s license and food handler’s permit.  Requires fingerprinting and criminal record check for felonies and child abuse.

Working Conditions:   

Requires dexterity and precision; confined to work area; required to stand for prolonged periods.  Required to lift and carry heavy bulk supplies; required to wear protective clothing.  Required to work with sharp utensils, equipment with moving parts and around hot burners and ovens; requires safety awareness.  Exposed to hazardous chemical requiring special handling and organization.  Required to meet deadlines.

Conditions:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Physical Requirements Include:

• Continuous (2/3 to all the time): Talking, Hearing, Seeing, Handling, Fingering, Grasping.
• Frequent (1/3 to 2/3 of the time or up to 5+ hours of an eight-hour day): Standing, Walking, Bending, Stooping, Crouching, Squatting, Reaching
• Occasional (1/12 to 1/3 of the time or up to 2 ½ hours of an eight hour day): Sitting, Lifting, Carrying up to 10 pounds, Turning, Twisting, Kneeling
• Rare (0 to 1/12 of the time, 40 minutes of an eight hour day): Climbing, Balancing, Pushing, Pulling
• Not Present: Jumping, Crawling

Reports to: 

Reports to the Executive Chef. Takes direction from Sous Chef.

Evaluation:

The Executive Chef shall evaluate this position periodically, pursuant to the currently established district procedures and evaluation criteria. The process shall include an evaluation of the employee’s performance of the above essential job functions.